Easy Saudi Kabsa Zainab's Gluten Free

Experience the comforting flavors of the Middle East with "Easy Saudi Kabsa Zainab's Gluten Free," a one-pot wonder perfect for busy weeknights or special occasions. This gluten-free twist on the classic Saudi Arabian dish features tender, spiced chicken thighs nestled in a fragrant bed of basmati rice, infused with a rich kabsa spice blend, turmeric, and cinnamon. Juicy tomatoes, aromatic onions, and julienned carrots add layers of flavor, while optional raisins and toasted almonds bring a delightful touch of sweetness and crunch. With a simple preparation process and a cook time of under an hour, this hearty and wholesome recipe delivers bold, exotic flavors without hassle. Perfectly balanced and naturally gluten-free, it’s a crowd-pleaser you’ll want to make again and again!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs
• 2 cups Basmati rice
• 1 large, diced Onion
• 4 minced Garlic cloves
• 3 medium, blended or grated Tomatoes
• 2 tablespoons Tomato paste
• 1 large, julienned Carrot
• 3 tablespoons Vegetable oil
• 2 tablespoons Kabsa spice blend
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 Cinnamon stick
• 2 Bay leaves
• 4 cups Chicken stock
• 1 teaspoon (adjust to taste) Salt
• 1 teaspoon Black pepper
• 1 handful (optional) Raisins
• 1 handful, toasted (optional for garnish) Almonds

Directions

Step 1

Rinse the basmati rice in cold water and soak it for 20 minutes, then drain and set aside.

Step 2

Heat the vegetable oil in a large pot over medium-high heat.

Step 3

Season the chicken thighs with a pinch of salt and pepper, then brown them in the pot for about 3-4 minutes per side. Remove and set aside.

Step 4

In the same pot, add the diced onion and sauté until golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and grated tomatoes, and cook for 3 minutes until the mixture thickens slightly.

Step 6

Add the tomato paste, kabsa spice blend, cumin, coriander, turmeric, cinnamon stick, and bay leaves. Stir well to combine and let the spices bloom for 1-2 minutes.

Step 7

Return the browned chicken to the pot, and add the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Step 8

Add the julienned carrot, raisins (if using), and the drained basmati rice. Gently stir to ensure the rice is evenly spread.

Step 9

Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the chicken is cooked through and the rice is tender.

Step 10

Turn off the heat and let the Kabsa rest for 5 minutes before fluffing the rice with a fork.

Step 11

Garnish with toasted almonds (if using), and serve hot.

Nutrition Facts

Serving size	(3536.2g)

Amount per serving	% Daily Value*
Calories	3626.3

Total Fat 172.2g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 25.5g
Cholesterol 931.2mg	0%
Sodium 3705.8mg	0%
Total Carbohydrate 200.0g	0%
Dietary Fiber 24.1g	0%
Total Sugars 50.8g
Protein 317.8g	0%

Vitamin D 63IU	0%
Calcium 577.5mg	0%
Iron 30.4mg	0%
Potassium 4462.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 35.1%

Carbs: 22.1%